Posts Tagged ‘recipe’

Creamy Chickweed Pesto

Tuesday, December 22nd, 2009

This recipe is written by Johanna Knox (starcooked.blogspot.com)

Find out all about Chickweed (and Puha, aka Sow Thistle) here!

Ingredients

1 clove garlic
2 big pinches salt
2 cups chickweed snipped up and loosely packed
1/4 cup olive oil
1/2 cup cashew nuts, soaked for 24 hours (Soaking the nuts adds to the
creaminess and also makes them easier to digest.)
1/3 cup grated parmesan cheese

The pesto is pretty easy to make:

  1. Pound garlic and salt in a mortar.
  2. Gradually add chickweed, continuing to pound.
  3. Gradually add oil and nuts, until you have a smooth, thick paste. Alternatively, use a blender for all ingredients except the parmesan, and then stir in the parmesan at the end.

Makes over 1 cup of pesto. For a variation, substitute other greens or herbs for some of the chickweed. Yum!

Chocolate spice and orange Biscotti

Tuesday, December 8th, 2009

This is from Emma Cowan’s article on Christmas, “‘Tis the season”, in the latest issue #8 of World Sweet World. We forgot to put the amount of flour in the ingredients list, sorry about that, so here’s the whole recipe.

BiscottiThese snappy biscuits are easy to make; they just take a little time. You bake the dough first, in little log shapes, then slice it thinly and bake it again. This recipe makes around 60.
1. Preheat the oven to 170°C
2. Beat the eggs with the sugar until pale and thick. Add the flour and baking powder, mix together, then divide the dough into two bowls.
3. Add the grated zest of an orange and the almonds to one bowl, and knead until the ingredients are combined and the dough is smooth. Add the cocoa and spices to the other bowl, mix through and then add the chocolate, kneading until combined.
4. Form each bowl of dough into two log shapes, then place on a baking tray with plenty of space between them. Bake them for 25 minutes, then remove to a cooling rack to cool completely (at least an hour).
5. Preheat the oven to 140°C
6. With a sharp knife, cut the logs into 1/2cm slices, then lay them out on a baking tray. Slice on an angle to make long thin shapes.
7. Bake for 15-20 minutes, until the biscotti are dry and just starting to brown. Remove and leave to cool on a rack. They will continue to harden as they cool.

Ingredients

2 cups raw sugar
4 eggs
Rind of one orange
4 cups of plain flour
1 t baking powder
1/2 cup raw almonds (with skin)
1/2 cup chopped chocolate
2 tablespoons cocoa
1 t cinnamon and a pinch of ground cardamom